Curried Quinoa

"My husband was wanting Quinoa (I use Recipe #16399 a must) for dinner, so I just through this together."
 
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photo by under12parsecs photo by under12parsecs
photo by under12parsecs
photo by magpie diner photo by magpie diner
photo by PaulaG photo by PaulaG
photo by Lalaloula photo by Lalaloula
photo by Lalaloula photo by Lalaloula
Ready In:
22mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • In a large saucepan, cook onion and garlic over low heat, stirring, until softened.
  • Add curry powder and toasted Quinoa , stirring for 1 minute.
  • Add water and carrots, bring to boil, cover, reduce heat to low and simmer 12 minutes or until Quinoa has absorbed all the water.
  • Stir in peas, apricots, almonds, raisins, or cranberries and serve.

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Reviews

  1. Tons and tons of flavor! I used a hot African curry powder and simmered everything in chicken broth instead of water. I also subbed cranberries for the raisins and left out the almonds (otherwise DH wouldn't have touched it). Otherwise made as written. We thoroughly enjoyed this lovely quinoa!
     
  2. Love all of the ingredients in this and it's very easy to make. I cooked the quinoa in veggie broth for a bit of extra flavour, which I think was a good thing. Otherwise I made as written except that I was out of carrots so used an orange bell pepper instead. 2 cups of dry quinoa is definitely a lot - this made the perfect amount for a potluck dish though! Thanks Debbwl...made for ZWT4.
     
  3. As written this recipe as serve a lot more than 4. I reduced everything by half and still had more than 4 generous servings. This has a nice flavor and I loved the addition of the veggies and dried fruits. A good combination of flavor and color. Made for Vegetarian African Challenge during ZWT 7.
     
  4. I left out the apricots, and this was still really tasty. I'll probably play with the veggies a bit more next time. This was my first attempt at making quinoa, and it was definitely a success!
     
  5. This is a wonderful recipe with a very pretty presentation and yummy taste!<br/>I loved the raisins in combination with the nuts, quinoa and curry! What a great idea to add fruit to your pilaf! Mmmm!<br/>I left out the apricots, but doubled the raisins as Im not a fan of dried apricots. I think next time I might even add 1/2 cup more of raisins as I think they really make the dish!<br/>For me the peas and carrots were a great touch and I would not leave them out.<br/>All in all a great dish that I will make again, but adding in some salt and maybe a touch of cayenne.<br/>THANK YOU SO MUCH for sharing this great and versatile recipe with us, Debbie!<br/>Made and reviewed for Veggie Swap #26 September 2010.
     
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Tweaks

  1. Tons and tons of flavor! I used a hot African curry powder and simmered everything in chicken broth instead of water. I also subbed cranberries for the raisins and left out the almonds (otherwise DH wouldn't have touched it). Otherwise made as written. We thoroughly enjoyed this lovely quinoa!
     
  2. Love all of the ingredients in this and it's very easy to make. I cooked the quinoa in veggie broth for a bit of extra flavour, which I think was a good thing. Otherwise I made as written except that I was out of carrots so used an orange bell pepper instead. 2 cups of dry quinoa is definitely a lot - this made the perfect amount for a potluck dish though! Thanks Debbwl...made for ZWT4.
     
  3. Yummy! I'm trying to eat more quinoa and this is a surefire way to do it. It was delicious! I used walnuts instead of almonds and left out the peas. I also didn't cook the carrots. I used Recipe #16399 for the roasted quinoa. It did need some salt and pepper for us. Will make again. Made for Newest Recipe Tag Game 2009.
     

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